Authentic Argentinian Beef Empanadas (Empanadas de Carne)
Master authentic Argentinian beef empanadas with this recipe featuring hand-chopped chuck, traditional spices, and a flaky, blistered crust. The ultimate empanadas de carne.
If you want to make true Argentinian beef empanadas, you have to put down the food processor and pick up a sharp knife. In Argentina, the best empanadas de carne feature 'carne cortada a cuchillo'—beef hand-cut into tiny, uniform cubes rather than ground into a paste. This technique ensures the filling retains its texture and releases its juices only when you take that first, hot bite.
This beef empanada recipe relies on a few non-negotiable pillars: a high ratio of onions for sweetness, a touch of beef tallow or lard for silkiness, and a long overnight chill. By letting the filling rest, the fat solidifies, making the folding process easier and ensuring the interior stays incredibly moist during the high-heat bake.
Whether you are perfecting your repulgue (the iconic decorative crimp) or just looking for a snack that tastes like a street corner in Salta, these baked parcels deliver. Forget the deep fryer; a hot oven and a proper egg wash are all you need for that signature blistered, golden-brown finish.
Ingredients
The Filling
- 1 lb (450g) beef chuck roast, trimmed and hand-diced into 1/4-inch cubes
- 2 large yellow onions, finely diced
- 3 tbsp beef tallow or lard (or unsalted butter)
- 1 tbsp extra virgin olive oil
- 1 tbsp smoked Spanish pimentón (paprika)
- 1 tsp ground cumin
- 1/2 tsp crushed red pepper flakes
- 1/2 cup (120ml) beef bone broth
- Kosher salt and freshly ground black pepper to taste
- 2 green onions, thinly sliced (green parts only)
- 2 hard-boiled eggs, chopped
- 1/2 cup (75g) pitted green olives, chopped
Assembly
- 12-14 empanada discs (tapas), store-bought or homemade (6-inch diameter)
- 1 large egg, beaten with 1 tbsp water (egg wash)
Instructions
- 1
Heat the beef tallow and olive oil in a large skillet over medium heat until shimmering.
- 2
Add the diced yellow onions with a pinch of salt and cook slowly for 10-12 minutes until translucent and soft, but not browned.
- 3
Increase heat to medium-high and add the hand-chopped beef; sear until the meat just loses its raw pink color, about 3-4 minutes.
- 4
Stir in the pimentón, cumin, and red pepper flakes, toasting the spices for 1 minute until fragrant.
- 5
Pour in the beef broth and simmer for 5 minutes until the liquid reduces slightly but the mixture remains very saucy.
- 6
Remove from heat, season generously with salt and pepper, and stir in the sliced green onions.
- 7
Transfer the filling to a shallow container, cover, and refrigerate for at least 4 hours, preferably overnight, until the fat has completely solidified.
- 8
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- 9
Place a spoonful of the chilled beef mixture in the center of an empanada disc, adding a few bits of chopped egg and olive on top.
- 10
Moisten the edges of the dough with water, fold in half, and press firmly to seal; finish with a repulgue crimp or by pressing with a fork.
- 11
Arrange the empanadas on the baking sheets, brush the tops thoroughly with the egg wash, and prick each once with a toothpick to let steam escape.
- 12
Bake for 15-20 minutes until the pastry is golden brown and beginning to blister in spots.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 285 kcal
- Protein
- 12 g
- Carbs
- 26 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 490 mg
Tips
- → Don't drain the fat after cooking the beef; that liquid gold is what creates the 'jugoso' (juicy) interior Argentinian empanadas are famous for.
- → If using store-bought discs, look for the 'para horno' (for baking) variety rather than 'para freir' (for frying) to get the right texture.
- → Work with the filling while it is cold; if it warms up, the fat will melt and make the dough impossible to seal properly.
FAQ
Can I use ground beef instead of hand-chopped beef?
Yes, you can use ground beef (80/20 blend) for a quicker version, but the texture will be less traditional. If using ground meat, avoid over-browning it so it stays tender.
How do I prevent my empanadas from leaking in the oven?
Ensure the edges of the dough are free of grease before sealing. Use a tiny bit of water to hydrate the edge, press firmly, and always prick the top with a toothpick to allow steam to escape.
Why does my filling need to be chilled overnight?
Chilling solidifies the fats and juices into a gel-like consistency. This prevents the liquid from running out while you are folding the dough and ensures a burst of juice once the fat melts during baking.
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